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Recipes
Red beet, apple and pistachio scones
By Simona, Briciole
The recipe started with a batch of small red beets freshly harvested and promptly roasted
- 4 tablespoons unsalted butter
- 2 tablespoons buckwheat flour + 2 tablespoons cornmeal + enough all-purpose flour to make 1 cup OR 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ultra-fine or granulated sugar
- 1/4 cup grated roasted red beet (use the medium side of your grater)
- 1/4 cup grated apple (use the extra-coarse side of your grater)
- 1 teaspoon finely chopped fresh dill
- 1/2 cup [homemade] kefir or buttermilk or plain yogurt (low-fat or non-fat)
- 1/4 cup roasted and lightly salted pistachios, chopped